Palak Paneer

The secret is the cashews- seriously.

• 1 big package Spinach (ideally fresh)
• Paneer (Feta or Ricotta if not avail.)
• One ripe tomato
• Green chillies 5
• Onion
• 1/2 of garlic-ginger-cilantro paste
• 1 tsp of dhania-jeera (coriander-cumin) powder
• 1/4 c chopped cashews
• Salt, Turmeric, oil, Cream to taste

Saute Spinach with Green Chilies (chili adds flavor to the spinach)... Puree
Prepare Garlic-Ginger paste and chop Cilantro
Finely chop (or puree) cashews
In a large pan cook onion with a bit of oil until it is clear.. add tomato and cook until it breaks down. add garlic-ginger-cilantro paste, coriander, cumin, and turmeric followed immediately by spinach and cashews. Add cream if necessary. Cook (covered) for 5-10 minutes, and add cubed cheese (paneer, feta, or ricotta) just before turning off the heat.

Serve over rice or with Naan Bread (with Sriracha!)

"Chow Mein"/ "Mee Goreng"

This recipe is about as legitimate as a fortune cookie... but it is delicious!

• Chicken Breast (1 lb or 500g)
• 1 Carrot (peeled and thinly sliced)
• 1 c Beans (or bean sprouts)
• 1 c Broccoli
• 2 Bok Choi (or 1 c spinach)
• Shallots/ Green Onions
• Ginger- Garlic Paste (you can make this by mashing up fresh, peeled garlic and ginger)
• Cilantro (Fresh!)
• 1 tbs Soy Sauce
• 1 tbs Peanut butter
• 1 tbs Oil
  
• 1 hot pepper (jalapeno or thai chili) finely sliced
• 1/2 c water (optional)
• Angel Hair Pasta/ Spaghetti Noodles (1 or 2 packages, this stuff goes fast!)
  

To prepare your stir-fry
• Put a large pan of water on to boil
• Peel mash up garlic and ginger (or open the jar of garlic/ginger paste)
• Finely slice the chilli and all vegetables
• Slice the chicken into finger-sized strips and lightly season with salt and pepper
• Cut the ends off your green onions and finely slice
• Finely chop Cliantro
• Halve the bok choi lengthways
• If using the mushrooms, either tear into pieces or leave whole


To cook your stir-fry
• Preheat a wok or large frying pan on a high heat and once it’s very, very hot add a bit of oil
• Stir in the chicken strips and cook for a couple minutes, until the chicken browns slightly
• Add the veggies (hardest first) then add ginger, garlic, chilli, 1/2 of the cilantro and 1/2 the green onions
• Stir-fry for a minute or two then add Peanut Butter
• Add your noodles and bok choi to the boiling water and cook for 2 to 3 minutes no longer (or very al dente if using Spaghetti noodles)
• Remove from the heat and stir in 2 tablespoons of soy sauce
• Halve the lime, squeeze the juice of one half into the pan and mix well
• Drain the noodles and bok choi in a colander, reserving a little of the cooking water if the sauce looks too thick
• Stir in the noodles and bok choi, Mix Well!
• Serve with lime wedges and a bit of cilantro on top (and Sriracha on the side)

Prysnac- Egg, Veggie, Cheese Breakfast Casserole

Prysnac

350 F 50-60 minutes

• 6 Eggs
• 24 oz Cottage Cheese
• 6 tbl flour
• 8 oz Cheese (jack or gouda recommended)
  
• 6 oz Cream Cheese (cubed)
  
• ¼ cup butter, softened
• 2 scallions, chopped
• 10 oz Broccoli or Spinach

Coat a 9x13 Baking Pan or Casserole dish with butter and make a layer of Cream Cheese and cubed Jack/ Gouda cheese- on top of this layer add Veggies (Broccoli or Spinach). In a large mixing bowl combine Cottage Cheese, Eggs, Flour, and Scallions, pour over Cheese/ Broccoli mixture.

Bake in a 350F oven for 50-60 minutes (until a knife comes out clean)

I found that adding Broccoli AND Spinach was a great idea- the more veggies the better in my opinion. Also, when making this recipe for a meat-eating crowd consider adding cooked bacon or sausage to the mixture.

The Best Baked Creamed Spinach

I have never had any of this left over after dinner... this recipe is delicious!

Ingredients:

2 lb of fresh spinach
1 ½ cups of milk (or, if you're without Cups I use two mug fulls of milk)
1 cup of cheese, grated (mozarella and parmesean work beautifully)
2 tablespoons of butter
2 tablespoons of flour
A pinch of Salt, Pepper, and Nutmeg

(Optional- 1 clove minced garlic)

Preparation Instructions:

Trim and wash 2 lb of fresh spinach (a giant bag of spinach... the more the merrier)
Cook until the Spinach wilts
Allow to cool, then squeeze out excess water (really important for the recipe!)
In a saucepan, melt the butter; then add the flour.
Stir until the flour browns (3-4 minutes)
Add the milk; then bring to a boil, stirring constantly
Add the salt, pepper, and nutmeg.
Cook for about 5-6 minutes (stirring constantly)
Combine the sauce with the spinach and ½ of grated cheese.
Spoon into a baking dish, then top with the other ½ cup of grated cheddar.

Bake at 375°F (190°C) for 20 minutes- until the cheese turns brown

Molly's Vegan Stuffing

The secret is the mushrooms- which substitute for gizzards.

Ingredients:

• 10 cups 1/2 inch bread cubes from fresh bread (I used 2 day old baguettes)
  
• 2 Tbsp - 3 Tbsp Olive Oil
  
• 2-3 Cloves Garlic, minced
  
• 1 finely chopped onion
• 1 1/2 cups finely chopped celery (3-4 stalks)
• 1 cup Mushrooms, quartered
  
• 1/2 cup minced fresh parsley
• 1 tsp sage
• 1 tsp thyme
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 - 3 cups vegetable stock OR 3 c. water + 2 veggie bouillon cubes

Stuffing Directions:

1. Preheat oven to 400 degrees. Oil a large shallow casserole dish
2. Toast bread cubes in a large baking sheet in the oven until golden brown. Set aside in a large bowl
3. Turn oven down to 350 degrees F
4. Heat 2 Tbsp olive oil in a large skillet on medium heat. Sauté onions, garlic, and celery until soft
5. Using a rubber spatula, transfer the veggie mixture to the bowl of bread crumbs
6. Add parsley, sage, thyme, salt, and pepper
7. Stir until until everything is well mixed
8. Gradually add 2 cups vegetable stock and stir until it is absorbed. Add more stock if necessary, the mixture should be moist and clump together, but not soggy
9. Bake covered in a shallow casserole or baking dish for 25 minutes
10. Optional: Uncover and bake another 15 minutes to form a crusty top

Jenjen's Garlic Bread

This is the best garlic bread- no contest.

1/4 c. Olive Oil... or, 3 tbs butter & 3 tbs Olive Oil
4-5 cloves Garlic
Baguette- white bread works best

Finely chop garlic cloves and put in a pan with the oil. Heat up oil and garlic on medium until cloves are barely turning brown. Turn off oil, and allow garlic to cook in the boiling oil- it will turn a light golden-brown color.

Slice bread into small slices, and dip each piece into the oil & garlic mixture- make sure to get the garlic pieces on the bread, it's the best part!

Toast the oiled bread in the oven for about 10 minutes- or, until brown.

Serve, enjoy!

Erin's Enchiladas

My method of cooking involves putting as many veggies in the recipe as possible. Keep that in mind with this Enchilada recipe... lots of Taquerias will put in a couple of onions, or maybe a chile or two but very few will add as many Fajita Vegetables as I like to do.

Enchilada Sauce (from a can, or from my recipe)
Tortillas (8-12)
Cheese
Beans
Vegetables
Meat

Garnish: Sour Cream, Hot Sauce, Salsa, Avocado, Cilantro

Cook beans, vegetables, and any meat (chicken, pork, or beef are traditional) on the stove. Preheat the oven to 350 F or 175 C
In a 9x13 in baking pan put tortillas with beans, veggies, and meat mixture. (Roll each tortilla and put as many in the pan as you can). Drizzle each tortilla with Enchilada Sauce and Cheese.

Bake 20 minutes at 350 F (175 C)
Cool 10 minutes
Serve with Sour Cream, Hot Sauce, Salsa, Avocado, Cilantro garnishes (or really whatever you think sounds good).

Serves 4-5